Giant Gnocchi Filled With Mozzarella & Tomato With Sicilian Tomato Sauce & Parmigiano Reggiano
Gnocchi London Delivery
Giant Gnocchi Filled With Mozzarella & Tomato With Sicilian Tomato Sauce & Parmigiano Reggiano
Giant Gnocchi Filled With Mozzarella & Tomato With Sicilian Tomato Sauce & Parmigiano Reggiano
Giant Gnocchi Filled With Mozzarella & Tomato With Sicilian Tomato Sauce & Parmigiano Reggiano
Giant Gnocchi Filled With Mozzarella & Tomato With Sicilian Tomato Sauce & Parmigiano Reggiano

/ serving

Giant Gnocchi Filled With Mozzarella & Tomato With Sicilian Tomato Sauce & Parmigiano Reggiano

Traditional, non-filled gnocchi have a long history in Italian cuisine, dating all the way back to Ancient Roman times. Gnocchi in tomato sauce can be traced all the way back to the 16th century, as a meal served during the first of Verona’s iconic Carnevale in 1531. Indeed, gnocchi have had such an enduring influence on this former Roman colony, that they’ve inspired a holiday. Appropriately named Venerdi Gnocolar – in English, ‘Gnocchi Friday’ – the holiday always falls during Carnival on the final Friday before Lent, a period during which meat is traditionally given up.

Gnocchi in tomato sauce became a filling and delicious vegetarian alternative, and to this day is still served at Verona’s annual Carnevale. Filled gnocchi, however, are a new, and we think improved, 21st century version of this highly renowned dish. We carefully fill each individual gnocco with a rich, homemade tomato sauce and the freshest mozzarella cheese, ensuring every bite is bursting with flavour. An extra lashing of luscious pomodoro is added with a tomato sauce hailing from from Sicily. Each blushing tomato used in our sauce is given ample time to soak up the sun’s rays and the nutrient rich earth producing a resplendent red flesh and a flavour rarely matched by other tomatoes. The finishing touch is, of course, an extra helping of cheesy goodness with freshly grated shavings of parmigiano reggiano.

This dish has been created in partnership with Parmigiano Reggiano, an inimitably flavoursome cheese produced exclusively in the region of Emilia Romagna. It is 100% natural and is still produced in Italy today as it was 900 years ago using only milk, salt and rennet.

This dish has been created in partnership with Parmigiano Reggiano, an inimitably flavoursome cheese produced exclusively in the region of Emilia Romagna. It is 100% natural and is still produced in Italy today as it was 900 years ago using only milk, salt and rennet.

Allergens in bold and underlined

Item

Weight

Ingredients

Gnocchi filled with Tomato & Mozzarella

11 pieces

Gnocchi (78%): Potato Puree, Water, Potato Puree contains: Potato Flakes (Sulphites) (42%), Maize Starch, Flour (Wheat), Salt, Potato Starch, Milk Powder, Egg Powder, Preservative: E223 (Sodium metabisulphite), Antioxidant: E304, Acidity regulator: E330, Emulsifier: E471, Stabilizer: E450

Filling (22%): Mozzarella Cheese (Milk, Salt, Rennet) (75%), Marinated slow roasted Tomatoes (Tomatoes, Sunflower Oil, Salt, Garlic, Oregano) (24%), Basil, Black Pepper

Sicilian Tomato Sauce

90g

Tomato (77%), Water, Onion, Carrot, Extra Virgin Olive Oil, Basil, Salt, Garlic, Sugar, Black Pepper

Parmigiano Reggiano

8g

Milk, Salt, Rennet

 

View recipe card here.

Nutrition (Dish)

Per 100g

Energy

574kJ

Calories

137kCal

Fat

4.9g

Of which saturates

2.1g

Carbohydrates

18.0g

Of which sugars

2.1g

Protein

4.6g

Salt

0.7g


 

Story

Traditional, non-filled gnocchi have a long history in Italian cuisine, dating all the way back to Ancient Roman times. Gnocchi in tomato sauce can be traced all the way back to the 16th century, as a meal served during the first of Verona’s iconic Carnevale in 1531. Indeed, gnocchi have had such an enduring influence on this former Roman colony, that they’ve inspired a holiday. Appropriately named Venerdi Gnocolar – in English, ‘Gnocchi Friday’ – the holiday always falls during Carnival on the final Friday before Lent, a period during which meat is traditionally given up.

Gnocchi in tomato sauce became a filling and delicious vegetarian alternative, and to this day is still served at Verona’s annual Carnevale. Filled gnocchi, however, are a new, and we think improved, 21st century version of this highly renowned dish. We carefully fill each individual gnocco with a rich, homemade tomato sauce and the freshest mozzarella cheese, ensuring every bite is bursting with flavour. An extra lashing of luscious pomodoro is added with a tomato sauce hailing from from Sicily. Each blushing tomato used in our sauce is given ample time to soak up the sun’s rays and the nutrient rich earth producing a resplendent red flesh and a flavour rarely matched by other tomatoes. The finishing touch is, of course, an extra helping of cheesy goodness with freshly grated shavings of parmigiano reggiano.

This dish has been created in partnership with Parmigiano Reggiano, an inimitably flavoursome cheese produced exclusively in the region of Emilia Romagna. It is 100% natural and is still produced in Italy today as it was 900 years ago using only milk, salt and rennet.

This dish has been created in partnership with Parmigiano Reggiano, an inimitably flavoursome cheese produced exclusively in the region of Emilia Romagna. It is 100% natural and is still produced in Italy today as it was 900 years ago using only milk, salt and rennet.

Ingredients

Allergens in bold and underlined

Item

Weight

Ingredients

Gnocchi filled with Tomato & Mozzarella

11 pieces

Gnocchi (78%): Potato Puree, Water, Potato Puree contains: Potato Flakes (Sulphites) (42%), Maize Starch, Flour (Wheat), Salt, Potato Starch, Milk Powder, Egg Powder, Preservative: E223 (Sodium metabisulphite), Antioxidant: E304, Acidity regulator: E330, Emulsifier: E471, Stabilizer: E450

Filling (22%): Mozzarella Cheese (Milk, Salt, Rennet) (75%), Marinated slow roasted Tomatoes (Tomatoes, Sunflower Oil, Salt, Garlic, Oregano) (24%), Basil, Black Pepper

Sicilian Tomato Sauce

90g

Tomato (77%), Water, Onion, Carrot, Extra Virgin Olive Oil, Basil, Salt, Garlic, Sugar, Black Pepper

Parmigiano Reggiano

8g

Milk, Salt, Rennet

 

Recipe card

View recipe card here.

Nutrition

Nutrition (Dish)

Per 100g

Energy

574kJ

Calories

137kCal

Fat

4.9g

Of which saturates

2.1g

Carbohydrates

18.0g

Of which sugars

2.1g

Protein

4.6g

Salt

0.7g